No they are not the same. The dough isn't thick enough (it should be more like a chinese dumpling). Filling has to have browned onions and cooked brisket or chopped liver. Maybe some crispy skin? You're not going to get all that maillard/caramelization with raw filling once it's enclosed in dough and boiled and that is the signature of a good krepl.
And the shape is important too. Flat triangle means that when you fry it in a pan, more surface area gets crispy. Yes, fried kreplach are great in soup.
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